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Glazed Cornish Hens Recipe
|Rock cornish game hens||6 (Fresh/Frozen/Thawed)|
|Onion||1 Small, cut into wedges|
|Lemon||1 , cut into wedges|
|Butter||2 Tablespoon, softened|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Shredded lemon peel||1 Teaspoon|
Serving size: Complete recipe
Calories 11592 Calories from Fat 7100
% Daily Value*
Total Fat 788 g1211.9%
Saturated Fat 227.2 g1135.9%
Trans Fat 0 g
Cholesterol 5562 mg
Sodium 3717.9 mg154.9%
Total Carbohydrates 130 g43.3%
Dietary Fiber 5.4 g21.6%
Sugars 90.5 g
Protein 936 g1871.6%
Vitamin A 150% Vitamin C 241.9%
Calcium 67.8% Iron 239.8%
*Based on a 2000 Calorie diet
Wash hens inside and out with cold running water; pat dry with paper towels.
Place 1 onion wedge and 1 lemon wedge in cavity of each hen.
Tuck wings under hens.
Tie legs together with cotton string.
Place hens on meat rack in shallow roasting pan.
Spread butter evenly over hens; sprinkle with salt.
Roast 45 minutes.
Meanwhile, combine apricot preserves, lemon juice and lemon peel.
Brush half of mixture over hens; roast 15 minutes.
Brush hens with remaining preserve mixture; roast 15 minutes more or until hens are glazed, juices run clear when hens are pierced with long-handled fork and internal temperature is 180°F.
Cut string with scissors; discard.
Remove onion and lemon wedges from cavities; discard.